I love shortbread cookies - enough to rank them among my top favorites.  Sadly though, I don't make them very often.  Traditionally, Scottish Shortbread was served only twice a year - on Christmas and New Year's Eve - and that's about as often as I make it.  Since I have a rather large handful of shortbread recipes I'd like to try, I'll have to add "making shortbread more often" to my list of New Year's Resolutions.


This recipe caught my attention because it combined shortbread with another of my loves:  dark brown sugar.  Shortbread cookies with an undertone of rich molasses-y flavor.  What could be better... um, dipped in chocolate perhaps?  


Brown Sugar Shortbread

• 1 c unsalted butter, room temperature
• 1/2 c packed dark brown sugar
• 1/2 tsp vanilla
• 2 c flour
• 1/2 tsp salt
• Coarse decorating sugar

In the bowl of an electric mixer, cream together butter, sugar, and vanilla.  Add flour and salt and mix until dough starts to come together in a ball and is no longer crumbly. 

Wrap dough and chill until firm and workable.  Roll out between sheets of waxed paper into a rectangle or circle about 1/4 inch thick.  Sprinkle with coarse sugar and place on a cookie sheet.  Bake at 300 degrees F for 45-55 minutes, or until it is darker brown and firm to the touch. 

 If you want to try them dipped in chocolate, melt 8 oz. with 1/4 tsp cinnamon.  Dip one end of the shortbread into the chocolate and place on waxed paper to cool. 


Creative Gift Wrap Ideas